Lactofermented Radishes
RO
RoastedPepper6222This naturally tangy and crisp lactofermented radish recipe transforms humble radishes into a punchy, probiotic-rich snack or condiment. The fermentation process brings out their natural heat while mellowing bitterness and infusing each bite with subtle notes of garlic, peppercorn, and ginger. It's a delicious way to preserve peak-season radishes and add vibrant color and flavor to salads, sandwiches, bowls, and more. The method is simple, hands-off, and endlessly customizable for your own spice preferences.
Ingredients
Instructions
- Wash and trim the radishes. Slice them into halves or quarters if large, or leave whole if small. Leave a bit of the green tops for visual appeal, if desired.
- In a clean quart-sized glass jar, layer the radishes, garlic, peppercorns, bay leaf, and ginger if using.
- In a separate bowl, dissolve the kosher salt in filtered water to make a brine.
- Pour the brine over the radishes in the jar until they are fully submerged. Leave at least 1 inch of headspace at the top of the jar.
- If needed, weigh down the radishes with a fermentation weight or a small clean jar to keep them submerged under the brine.
- Loosely cover the jar with a lid or a cloth secured with a rubber band to allow gases to escape.
- Place the jar in a cool, dark spot (like a kitchen counter out of direct sunlight) at room temperature (65-75°F).
- Check daily to ensure the radishes remain submerged and to release any built-up gases if using a screw-top lid.
- Start tasting the radishes after 3-4 days. They should be tangy, crisp, and slightly effervescent. Continue fermenting for up to 10 days for a stronger flavor.
- Once desired tanginess is reached, transfer the jar to the refrigerator. Enjoy within 1-2 months.